This easy asparagus salad recipe is bursting with flavors. The still slightly crisp asparagus mixed with salad greens, cherry tomatoes, goat cheese, and walnuts. Then a balsamic glaze is drizzled over the top, making it taste amazing. You’ll love this simple spring salad recipe!
As soon as spring rolls around and asparagus is cheap, plentiful, and often local, this is the salad I start making on repeat. It’s simple, fresh, and exactly the kind of dish that makes me excited about what’s in season.
The combination of flavors is hard to forget. Crisp-tender asparagus, crunchy nuts, and creamy goat cheese are brought together with a sweet balsamic dressing that ties everything together beautifully. I’ve learned to double the recipe whenever I can — it’s the kind of salad that disappears fast and leaves everyone wishing there was just a little more.
Variations to try
- Switch up the nuts – try pistachios, toasted cashews, or spicy flavored nuts.
- Change the cheese – feta, parmesan, or blue would all be nice.
- Add your favorite veggies – think cucumbers, bell peppers, red onion, snap peas, or avocado.
What to serve with asparagus salad
- Creamy Chicken Lazone
- Lemon Chicken Pasta
- Juicy Baked Chicken Thighs
- Baked Fish with Lemon Garlic Butter
Asparagus Salad with Goat Cheese, Walnuts, and Balsamic Glaze
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Ingredients
Asparagus salad
- ▢ 1 lb asparagus (cut into 2-inch pieces)
- ▢ 5 ounces salad greens
- ▢ ½ cup cherry tomatoes (cut in half)
- ▢ ¼ cup toasted walnuts or pecans
- ▢ 2 tablespoons goat cheese
Balsamic glaze dressing
- ▢ ¼ cup olive oil
- ▢ 2 tablespoons balsamic glaze (balsamic reduction)
- ▢ 1 teaspoon dijon mustard
- ▢ 1 clove garlic (very finely minced)
- ▢ 1 pinch sea salt
- ▢ 1 tablespoon water
Instructions
- Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside. 1 lb asparagus
- While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more. ¼ cup olive oil, 2 tablespoons balsamic glaze, 1 teaspoon dijon mustard, 1 clove garlic, 1 pinch sea salt, 1 tablespoon water
- Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl. 5 ounces salad greens, ½ cup cherry tomatoes, ¼ cup toasted walnuts or pecans, 2 tablespoons goat cheese
- Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Asparagus Salad with Goat Cheese, Walnuts, and Balsamic Glaze
Ingredients
Asparagus salad
- 1 lb asparagus , cut into 2-inch pieces
- 5 ounces salad greens
- ½ cup cherry tomatoes , cut in half
- ¼ cup toasted walnuts or pecans
- 2 tablespoons goat cheese
Balsamic glaze dressing
- ¼ cup olive oil
- 2 tablespoons balsamic glaze , balsamic reduction
- 1 teaspoon dijon mustard
- 1 clove garlic , very finely minced
- 1 pinch sea salt
- 1 tablespoon water
Instructions
- Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside. 1 lb asparagus
- While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more. ¼ cup olive oil, 2 tablespoons balsamic glaze, 1 teaspoon dijon mustard, 1 clove garlic, 1 pinch sea salt, 1 tablespoon water
- Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl. 5 ounces salad greens, ½ cup cherry tomatoes, ¼ cup toasted walnuts or pecans, 2 tablespoons goat cheese
- Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.
https://www.theendlessmeal.com/asparagus-salad-with-reduced-balsamic-vinaigrette/
